Directions:

Sauté onion in skillet over medium heat with butter, ½ teaspoon of salt, dried cilantro, and 1 tablespoon olive oil for five minutes. Add rice, stir thoroughly and set aside.

Puree can of Rotel and add to skill and stir until heated through, approximately five minutes. Push Rotel to the side and add the cooked rice and onion mixture to the other side of skillet.

Carefully crack eggs over the rice and tomato mixture in skillet, being careful not the break yokes. Top eggs with black pepper, ¼ teaspoon salt, garlic power and cayenne pepper and cook on low heat for approximately 10 to 15 minutes. Whites and yokes of eggs should be firm to the touch. Remove from heat.